2 sprigs of fresh thyme (1 teaspoon of dried thyme
may be used as a substitute)

1/2 teaspoon pimento

Pot: l4 Quart Pot

Cook Time: about 40 minutes (exact cooking
time will depend on the brand of rice used).

Directions: In the pot add water, pigeon
peas, coconut milk, salt, black pepper, scotch bonnet pepper or the pepper
of your choice, add pimento, chopped garlic and thyme, cut the scallion in
4 then add and mix well. Uncover the pot then bring to a boil on medium
flame for about 5 minutes. Add rice, then stir and continue cooking on
medium flame for another 5 minutes. Lower flame and continue cooking until
rice grains are soft. Fluff the rice with a fork, then turn off the flame
and remove from the heat. Serve hot.